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MANICOTTI Recipe

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This recipe for MANICOTTI, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne Dunscomb
Added: Monday, February 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1lb Italian sausage {hot or mild}
12 large manicotti shells
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
6 Tbsp chopped fresh basil or 2 Tbsp dried basil
1 {26 oz} jar of prepared spaghetti sauce, divided
1/2 cup grated Parmesan or Romano cheese
1 large can of chopped mushrooms {optional}

Directions:
Directions:
Preheat oven to 350F. Spray 13 x 9-inch baking dish with nonstick cooking spray and set aside.
Fully cook the Italian sausage in a saucepan, drain and return to the pan adding the spaghetti sauce and blending it well.
Cook pasta according to package directions. Drain: rinse with cool water. Let pasta dry on paper towels.
For filling, in medium bowl, stir together 3 cups mozzarella with the ricotta and basil. Using a teaspoon, carefully stiff pasta shells with prepared cheese mixture.
Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
Bake manicotti for 15 minutes. Sprinkle with the Parmesan: bake for 10 minutes longer. Serve hot.

Personal Notes:
Personal Notes:
You may put the cheese mixture in a large, heavy-duty food storage bag, twist shut and cut off one corner, making the cut about the same size as the manicotti opening. Then gently squeeze the bag to fill the pasta with the cheese mixture. If you break the shells, don't fret. Once you cover it with sauce, no one will no the difference. This tastes even better the second day.

 

 

 

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